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Close up of a turkey pot pie with a slice taken out of it.
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Easy Turkey Pot Pie

Turkey Pot Pie is the perfect way to use up leftover turkey, gravy, and vegetables cooked down and sandwiched between store bought pie crust. It's then baked to golden brown which makes for an easy and comforting leftover dinner.
Course Main Course
Cuisine American
Diet Low Salt
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 525kcal
Author Katie

Equipment

  • Stove Top
  • Oven
  • 1 Pie Plate
  • 1 Silicone Basting Brush
  • 1 Skillet
  • 1 Silicone Spatula

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large carrots peeled and diced
  • 4 large parsnips peeled and diced
  • 4 celery stalks chopped
  • 1 onion diced
  • 1 cup turkey broth
  • 1 cup white mushrooms diced
  • 1 cup frozen green peas
  • 1 tablespoon fresh flat leaf parsley chopped
  • 1 tablespoon poultry seasoning
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1-½ cups turkey gravy
  • 1 cup 2% milk
  • 1 tablespoon corn starch
  • 3 cups chopped leftover cooked turkey
  • 2 ready to bake rolled pie crust
  • 1 egg
  • *Spinach for serving

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
  • While the veggies cook, roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Pre-bake crust for 10 minutes.
  • Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
  • In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it's still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
  • Remove crust from oven, pour the chicken pot pie filling into the pre-baked crust. Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg.
  • Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg. Sprinkle the top of the crust with salt and pepper.
  • Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately.

Notes

  • Milk - You can use whole, 2%, or even skim milk for this recipe. You could also use half and half or heavy cream.
  • Protein - If you don't want to use turkey you can use cooked rotisserie chicken.
  • Vegetables - If you don't like parsnips you can remove them. You could also add white potatoes, sweet potatoes, green beans, and/or corn kernels.
  • Crust - Instead of pie crust you can use raw biscuits on top or even puff pastry.

Nutrition

Serving: 1c | Calories: 525kcal | Carbohydrates: 61g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 778mg | Potassium: 914mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7249IU | Vitamin C: 35mg | Calcium: 133mg | Iron: 3mg